In a medium mixing bowl stir together flour and baking soda. With a pastry blender or two knives cut in butter or margarine until mixture resembles coarse crumbs. Make a well in center. Add the buttermilk all at once; stir until moistened.

Make-Ahead Tip: Store baked biscuits in a freezer bag or container in the freezer up to 1 month. Reheat frozen biscuits, wrapped in foil, in a 300 degree F/150 degree C oven for 20 to 25 minutes.

Source: DianasDesserts.com

Date: November 11, 2002

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Reviewer: DiannaRating:Review:I make up a huge batch of these and add cheddar cheese, garlic and oregano. I place the raw biscuits on a cookie sheet and freeze them. Once frozen I put them in a zip loc bag then bake as many as I need at a time.